Caramel-Drizzled Pumpkin Poke Cake
Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.
Prep: 20 min | Total: 2 hr 55 min | Yield: 20 servings
Ingredients
Cake
- 1 (18.25 ounce) box Betty Crocker™ SuperMoist™ yellow cake mix*
- 1 cup (from 15 ounce can) pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 2 teaspoons pumpkin pie spice
Topping
- 1 jar (about 12 ounces) hot fudge topping
- 1 container Betty Crocker™ Rich & Creamy vanilla or Whipped fluffy white frosting
- 2/3 cup (from a 12 ounce jar) caramel topping
- 1/4 cup chopped pecans, toasted
Instructions
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or spray bottom only of 13 x 9-inch pan.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake for 26 to 33 minutes or until a wooden pick inserted in center of cake comes out clean.
- Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool for 5 minutes.
- Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
- Run knife around sides of pan to loosen cake.
- Cover and refrigerate about 2 hours or until chilled.
- Drop frosting by spoonsful onto cake; spread evenly.
- Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans.
- Store cake loosely covered in refrigerator.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Recipe and photo used with permission from: Betty Crocker Kitchens
